Wines for Japanese Food

生魚配單寧係災難——一口刺身一口重單寧紅酒，成呱魚會出現一浸金屬味。所以配壽司刺身，我哋只揀爽脆白酒（Chablis、Aligoté、Pinot Grigio）、極乾氣泡酒，同埋幾乎冇單寧嘅酒。仲加埋幾支清酒，佢哋本身就係為呢啲味道而生。

Raw fish hates tannin — put a tannic red next to sashimi and the pairing throws a metallic taste. So for Japanese food we only pick crisp whites (Chablis, Aligoté, Pinot Grigio), bone-dry sparkling wine, and bottles with next to no tannin to get in the way. We've added a handful of sakes as well — they were made for exactly this table, and they never miss.